Sourdough chiffon cake

Yield: 12 Servings

Measure Ingredient
1⅓ cup All-purpose flour
¾ cup Sugar
1½ teaspoon Baking powder, double-acting
½ teaspoon Salt
¼ cup Vegetable oil
¼ cup Water, cold
4 \N Egg yolks
½ cup Sourdough starter
½ teaspoon Vanilla
1 tablespoon Fresh lemon juice
¼ teaspoon Cream of tartar
4 \N Egg whites

Mix and sift the first four ingredients. Make a well and add the oil, water, egg yolks, sourdough starter, vanilla and lemon juice. Beat until smooth. Now add the cream of tarter to the egg whites. beat the whites until well blended. Be slure to fold very gently. Turn into an ungreased 9-inch tube pan. Bake for 1 hour in a 325F oven.

Cake should spring back when touched with finger. Immediately turn pan upside down placing tube over neck of bottle. Let hang to cool.

Loosen with spatula to remove from pan. From Pat's Sourdough and Favorite Recipes ISBN# 0-9625098-1-7

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